18 April 2025
Macaron Infiniment Pistache
Pierre Hermé
A pistachio macaron with a delicate flavor, enhanced with pistachio paste and a touch of natural bitter almond extract for depth and aroma.
The Art of Pistachio Perfection 💚
Macaron Infiniment Pistache is a celebration of refinement—soft, delicate shells paired with a lush pistachio ganache that’s both aromatic and deeply nutty. This creation brings together the pure flavor of pistachio paste and a touch of natural bitter almond extract, giving each bite complexity and balance.
A Tribute to Pure Pistachio Flavor 🌿
What makes this macaron so captivating is the layering of pistachio notes. The shell carries subtle nuttiness, enhanced by carefully selected food colorings to match the vibrant green hue associated with pistachio desserts. Inside, the ganache is silky and creamy, relying on white chocolate to support the pistachio without overpowering it.
For the best results, using high-quality, additive-free pistachio paste is essential. It keeps the flavor clean, rich, and unmistakably authentic.
Technique That Elevates the Texture ✨
Like many of the finest French macarons, this recipe uses an Italian meringue base. This ensures stability, shiny shells, and that perfect bite—slightly crisp on the outside, then tender and chewy within.
The meringue is cooked to 118°C, folded carefully into the almond–icing sugar mixture, and piped into even rounds. Allowing the shells to rest and crust forms the signature “pied” or foot during baking—a hallmark of a well-executed macaron.
A Ganache That Melts on the Tongue 🤤
The pistachio ganache is where this recipe truly shines. A blend of white chocolate, cream, and pistachio paste creates a smooth, luscious filling. A hint of natural bitter almond extract deepens the profile without overshadowing the pistachio.
Blending with an immersion blender ensures the finest possible texture, producing a silky ganache that pipes beautifully after resting.
Time Makes Them Better 🕒
Macarons are famously improved by patience. Once assembled, these pistachio beauties benefit from a 24-hour maturation period in the refrigerator. This allows moisture from the ganache to gently soften the shells, giving that luxurious melt-in-the-mouth quality.
Bring them to room temperature before serving to appreciate the full depth of flavor.
Why This Recipe Stands Out 🌟
- Intensely pistachio-forward without being overly sweet
- Balanced by the creaminess of white chocolate
- Beautiful color and aroma thanks to natural extracts
- Refined preparation rooted in French patisserie tradition
For pistachio lovers or fans of elegant, nutty desserts, Macaron Infiniment Pistache is a masterpiece worth savoring. 💚🍬
Macaron Infiniment Pistache
Pierre HerméA pistachio macaron with a delicate flavor, enhanced with pistachio paste and a touch of natural bitter almond extract for depth and aroma.
Chef's Tips
Allow the macarons to mature for 24 hours in the fridge for the best texture.
Use high-quality pistachio paste without added sugar for a pure flavor.
Liquefy egg whites 5 days ahead for better results.
Tools Used
Stand Mixer(opens in a new tab)Piping Bag (plain TipBaking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)Kitchen ThermometerImmersion Blender(opens in a new tab)
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Ingredients
USMetric
Pistachio Macaron Shells
Pistachio Ganache
Instructions
Preparing the Pistachio Macaron Shells
- 1
Sift the icing sugar with the almond flour.
- 2
Mix the food colorings into the first batch of egg whites and pour over the almond-sugar mixture without stirring.
- 3
Prepare an Italian meringue - boil water and sugar to 118°C. Start whisking the second batch of egg whites when the syrup reaches 115°C.
- 4
Pour the cooked sugar over the whipped egg whites while whisking, and cool to 50°C.
- 5
Gently fold the meringue into the almond mixture to create a smooth batter.
- 6
Pipe 3.5 cm rounds onto parchment-lined baking sheets, spacing 2 cm apart.
- 7
Tap the sheets to flatten slightly and remove air bubbles.
- 8
Let shells dry (crust) for at least 30 minutes at room temperature.
- 9
Preheat a convection oven to 180°C (356°F).
- 10
Bake for 12 minutes, briefly opening the oven door twice during baking to release moisture.
- 11
Slide the baking paper onto the countertop immediately after baking to cool.
Preparing the Pistachio Ganache
- 1
Melt the chopped white chocolate to 45–50°C in a bain-marie or microwave.
- 2
Bring the cream to a boil with the pistachio paste and bitter almond extract.
- 3
Gradually pour the hot cream over the melted chocolate in three additions, stirring from the center outwards.
- 4
Blend with an immersion blender until smooth.
- 5
Pour into a shallow dish, cover with plastic wrap touching the surface, and refrigerate for 6 hours until creamy.
Assembling the Macarons
- 1
Fill a piping bag fitted with a plain No. 11 tip with the pistachio ganache.
- 2
Turn half the shells upside down and pipe a dollop of ganache onto each.
- 3
Top with the remaining shells and press gently.
- 4
Refrigerate the assembled macarons for 24 hours.
- 5
Bring to room temperature 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 95
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 10mg0%
Total Carbohydrates 11g4%
Dietary Fiber 0.5g2%
Sugars 10g
Protein 1.5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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